SCALES TO TAIL
It’s not very often you get an international array of talented British, Aussie, Kiwi and South African chefs all cooking together in the tallest building in the Southern Hemisphere!
Chef Peter Gordon, Owner of The Sugar Club – one of Auckland’s swankiest restaurants and nestled at the very top of SkyTower, along with Exec Chef Chris Will, opened up their kitchen in February 2020 to two Ōra King Ambassador chefs and two Australian judges of the 2019 Ōra King Awards – Ian Curley and Jason Roberts. What followed was a night of phenomenal food, all centered around our theme of using the whole salmon, embodying the event name “Scales to Tail”.
Opening the night were cocktails from Takaka Gin Distillery ‘Dancing Sands’, where the Wasabi gin was paired perfectly with Ōra King Nui canapes.
As the sun set over the city Auckland below, our guests were treated to 4 delicious courses – all paired perfectly with wine from our good friends at Kumeu River.
“For me and the team, we live and breathe this day in and day out and it’s why we partner with suppliers and producers who have the same values as we do. That’s important,” says Chris Will.
Kiwi-born chef Jason Roberts was all smiles in the kitchen while cooking for his family who were able to join in the celebrations.
“It’s amazing that I am here right now, being able to cook a fantastic meal for my family who Ōra King invited to this event – this is why I love working with the team, it’s all about family and sharing these special and mindful moments with the ones you love.” – Jason Roberts
Each chef introduced their dish and spoke about how it represented their ethos on sustainability.
“For me and the team, we live and breathe this day in and day out and it’s why we partner with suppliers and producers who have the same values as we do. That’s important,” says Chris Will.
Global Brand Manager for Ōra King, Lauren Ellis said for them it’s about facilitating the sharing of knowledge and expertise amongst chefs that the brand is so passionate about. “Seeing the chefs smiling and laughing in the kitchen is what it’s all about – everything tonight has been about respecting the produce but also respecting each other and it shows on the plate!”
